Tingly Chicken and Greens Noodle Bowls

Aired August 7, 2014

Serves 4
1 cup matchstick-size pieces English or seeded regular cucumbers 
A sprinkle of sugar, about 1/2 teaspoon
1 pound ground chicken 
3 cloves garlic, grated or finely chopped 
1 1-inch piece ginger, peeled, then grated or finely chopped
1 1/2 teaspoons ground or cracked Szechuan peppercorns 
1 to 2 teaspoons Sriracha or other hot sauce 
2 tablespoons canola or peanut oil 
4 cups chicken stock
3 tablespoons soy sauce or liquid amino 
1 teaspoon fish sauce or salt, to taste
1 large bunch rainbow or regular Swiss chard, stems removed and leaves coarsely torn 
1 bunch scallions, trimmed and thinly sliced
8 to 10 ounces wide rice or egg noodles 
Lime wedges, for serving 
In a medium bowl, sprinkle the cucumbers with some salt and sugar; toss to coat and set aside. 
In another medium bowl, combine the chicken, garlic, ginger, Szechuan peppercorns and Sriracha. In a large, deep skillet, heat the oil, two turns of the pan, over medium-high heat. Add the chicken mixture and cook, breaking it up with a spoon, until browned and cooked through, 8-10 minutes. Add the stock, 1 cup water, soy sauce and fish sauce. Stir, scraping up any browned bits. Bring to a low simmer, add the chard and scallions, and stir until chard is just wilted, about 2 minutes. 
Meanwhile, in a large pot, cook the noodles according to package directions. Divide among bowls. Top with the chicken mixture and cucumbers and serve with the lime wedges. 
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